Chef Encourages Culinary Exploration with Seasonal Vegetables

Chef Camille Metcalfe is on a mission to reshape perceptions about vegetables, urging everyone to reconsider their aversions, even to those they may have disliked in the past. Metcalfe, who grew up in British Columbia, once had a strong dislike for eggplants and mushrooms, believing their textures and flavors were unappealing. Now, she encourages others to keep an open mind, stating, “Don’t write off a vegetable because you didn’t like it that one time.”

Metcalfe’s culinary journey began as a part-time kitchen job during her college years and has evolved into a deep commitment to teaching others about food. She currently works with the NorWest Co-op Community Food Centre, where she educates youth on how to grow and prepare food. Moreover, as a work-integrated learning coordinator at Red River College Polytech, she helps culinary arts students secure apprenticeships, ensuring the next generation is well-prepared for the culinary world.

Exploring Seasonal Produce

In her recent cooking class, Metcalfe emphasized the importance of using seasonal produce to enhance flavors. She pointed out that global supply chains allow supermarkets to offer vegetables year-round, which can lead to produce that lacks flavor and freshness. “Fresh vegetables can really make a difference,” she remarked. “When vegetables are in season, I know they’re going to be at their best flavor and I’m excited to eat them.”

Shopping at local farmers markets or sourcing imported goods at their peak can ensure better taste. For example, citrus fruits are best during winter months, providing a refreshing option when local produce may not be as vibrant.

Metcalfe is also a strong advocate for purchasing blemished produce. “Most imperfections can be trimmed away,” she noted, which can help reduce food waste—an issue that significantly impacts Canadian households.

Maximizing Freshness and Flavor

Proper storage techniques are crucial to extending the life of vegetables. Metcalfe advises storing leafy greens and most herbs in a resealable bag with a paper towel to absorb excess moisture. In contrast, tender herbs like basil should be kept on the counter and consumed quickly. “Fruits and vegetables should be stored separately in the fridge, with fruits in low-humidity drawers and vegetables in high-humidity drawers,” she explained.

For root vegetables, creating a cool, dark environment similar to a cellar can help maintain their quality. Metcalfe warns against storing onions and potatoes together, as they can adversely affect each other’s freshness. Additionally, produce that is nearing its prime can either be frozen or converted into stock, promoting a zero-waste approach.

When preparing vegetables, washing them thoroughly is essential. Metcalfe suggests that fibrous greens like kale can be massaged with oil to soften their texture and reduce bitterness, making them more palatable. Cooking methods, such as steaming, blanching, sautéing, or roasting, can transform the flavors and textures of vegetables.

For instance, to blanch vegetables, bring a pot of water to a boil, add salt, and then the vegetables. After a few minutes, transfer them to an ice-water bath to halt the cooking process. Metcalfe demonstrated this technique with broccolini, which she then seasoned with olive oil, lemon juice, and chili flakes.

Whether sautéing in a pan or roasting in the oven, the right techniques can elevate vegetables from side dishes to stars of the meal. Metcalfe’s passion for fresh produce and culinary exploration is evident in her teachings, encouraging everyone to embrace a wider variety of vegetables and enjoy their full potential.

As the conversation around food sustainability continues to grow, Metcalfe’s insights serve as a reminder of the joys and benefits of incorporating more vegetables into our diets. By exploring new cooking methods and prioritizing seasonal produce, we can all develop a deeper appreciation for these often-overlooked ingredients.